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Slow Food International  A global movement working to ensure access to good, clean and fair food for all. #FoodForChange

In some countries it is rice. In others, wheat or corn. In Uganda, the staple is #banana 🍌 There are more than 50 varieties of bananas and platains cultivated in the country all of which carve out their place within Uganda's gastronomy: cooked, mashed, steamed, as a base in beer or fermented drinks, grilled, fried... a true staple!
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© Henrique Gobbi Hedler & Fellipe Abreu de Alcântara
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#slowfood #slow #food #foodforchange #local #sustainability #environment #biodiversity #climatechange #terramadre #gastronomy #eatlocal #culture #organic #presidium #artisan #traditional #delicious #tasty #future #uganda #staple #fruit #fresh #beer #flour #mashed #fried #africa

Today we must say farewell to one of the founding fathers of Slow Food, Folco Portinari, a great intellectual and gastronome who has died in Milan at the age of 93. He was responsible for the extraordinary Slow Food Manifesto, a groundbreaking text that ended up revolutionizing food culture around the world. But he was first and foremost a friend, whose lively commentary and criticism that has accompanied the history of the association will be greatly missed.

A year ago, on his 92nd birthday, Carlo Petrini paid tribute to him with this profile
https://www.slowfood.com/goodbye-to-folco/

Started in 2002, the Good Food Awards are open to all small-scale food producers in the United States who aim for excellence by embracing the philosophy of good, clean and fair. “Only by putting the spotlight on those who have already begun the revolution we can really bring it to a conclusion and create the critical mass necessary to make change a reality,” says Sarah Weiner. She is the founder and guiding spirit behind an event that in recent years has united a thousand producers from all over the country, bringing them together once a year in San Francisco not only to recognize and reward them, but also to create a network of agents of change capable of promoting a truly alternative, sustainable and just model of food production.
Tomorrow, January 11, the winners of the 2019 awards will be announced at the historic Herbst Theater at the San Francisco War Memorial. Honorary hosts (and Slow Food family members) Carlo Petrini and Alice Waters will be presenting medals to the winners, selected from 2,035 entries from all 50 states.
It's going to be a great party!
#goodfoodawards #goodfoodawards2019 @slowfoodusa @alicelouisewaters

1.3 billion tonnes of food are thrown away every year. We can stop food waste starting from our homes.
There are many things you can do to reduce your household food waste. Here are some ideas to get you started:
🥕🥕🥕Buy funny-looking produce: Wonky carrots are still delicious 👩‍🌾 Buy directly from producers: They are less likely to discard imperfect looking produce and tend to bring to the market only what they will sell 🍘 🍘🍘 Eat leftovers: Save money on lunch! 🥒🥒🥒 Pickle: Both fruits and vegetables can be preserved through an easy pickling proces 🥙🥙🥙Preserve produce: Turn wilting vegetables into soups, wilting fruits into juice… 🍲🍲🍲 Discover recipes for using up leftovers: That risotto can become arancini, those leftover egg whites can be added to an omelet, and those leftover miscellaneous vegetables: a hearty soup… 🌱 Some food waste is unavoidable: so why not set up a compost bin for fruit and vegetable peelings?

#Repost @slowfooddfw
• • • • •
Check your consumption. #Refuse #Reduce #Reuse #Recycle #Rot 🐌🌎🐌

At the northernmost reaches of Albania 🇦🇱, at its border with Montenegro, sits the region of Kelmend. Within the collage of Albania's religious and cultural colors, the Kelmend region has a relatively high concentration of christians, meaning that pork is on the menu! For centuries one of the most important sources of protein over the harsh winter has been Mish i thatë, smoked and dried meat. Kelmend Mish i thatë is produced almost exclusively by local families for personal consumption, but a lack of opportunities is forcing many young people to abandon the region, which puts the survival of Mish i thatë at risk, as the knowledge and traditions are not passed on to younger generations. -
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#slowfood #slow #food #foodforchange #local #sustainability #environment #biodiversity #climatechange #terramadre #gastronomy #eatlocal #culture #organic #presidium #artisan #traditional #delicious #tasty #future #pork #meat #smoked #dried #mish #Mishithate #albania #montenegro

Eating seasonally brings benefits to our health, the planet aaand... our wallet.
Eating fruits and veggies when they’re in-season means they’re fresher (i.e., haven’t been shipped across country and left to wilt in a supermarket bin for days), which in turns means more flavor.

Food transportation, greenhouse gas emissions, pesticides and herbicides, and declining nutritional value of fruits and vegetables are can be reduced by eating seasonally.

Eating foods that are in-season is actually cheaper for you — one of those a-ha moments that you might overlook when throwing eight frozen pizzas in your cart (been there, girl). Buying food at the peak of its supply is cheaper for farmers and for distribution, making it cost less for you.

Bonus: seasonal eating supports local farmers, which helps your local community grow and flourish. It’s nice to know that whipping up some kale chips will make your body and the growers down the road happy. That kale tastes a little bit better now, doesn’t it?

Some like it grilled, some like it seared, some even like it battered and deep fried, but what is clear is that almost everyone loves Halloumi. Traditionally made from #raw sheep milk or a mix of sheep and goat milk, halloumi is widely recognized as a gift from Cyprus to the world, but some sources suggest that it was first brought to the island by Arab settlers from Syria and Palestine! In recent years, halloumi production has become increasingly industrialized, and native sheep and goat breeds are being replaced by more productive breeds, better suited to industrial cheese production
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#slowfood #slow #food #foodforchange #local #sustainability #environment #biodiversity #climatechange #terramadre #gastronomy #eatlocal #culture #organic #presidium #artisan #traditional #delicious #tasty #future #cheese #halloumi #cyprus #sheep #goat #milk #europe #mediterranean

Happy New Year Snail lovers! How are you doing so far? We'd like to start off with some good advice from our friend of @slowfoodtoronto. Are you ready to enjoy a Slow Year?

Ceglie Messapica is a town in Salento in Italy's "heel" 🇮🇹👢 and the birthplace of the Ceglie Biscuit some 200+ years ago. The region around Ceglie is famed for its almonds, counting well in excess of 40 varieties of the nut, which are at the base of the famous biscuits that share the name of the town. Almonds are blanched, then mixed with sugar, honey, lemon zest, citrus liqueur and eggs. The dough is spread out and cut into strips, each strip is painted with jam and then folded over before being baked. The Presidium was set up to preserve the artisanal production of Ceglie biscuits, and ensure that all of the ingredients used in their production are local. -
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© Paolo Andrea Montanaro
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#slowfood #slow #food #foodforchange #local #sustainability #environment #biodiversity #climatechange #terramadre #gastronomy #eatlocal #culture #organic #presidium #artisan #traditional #delicious #tasty #future #italy #apulia #salento #biscuits #honey #sweet #bake

The Ogiek community in Kenya has long relied on honey as a major food source during periods of drought and famine. Now, production of the honey is supported by a Slow Food Presidium, and it is playing a role in protecting Ogiek culture and their homeland, the Mau forest. Find out more on SlowFood.com
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#slowfood #slow #food #foodforchange #local #sustainability #environment #biodiversity #climatechange #terramadre #gastronomy #eatlocal #culture #organic #presidium #artisan #traditional #delicious #tasty #future #kenya #africa #honey #ogiek #bees #bee #savethebees

As any vegetarian can happily tell you, lentils offer a very hearty (and according to many, better...) alternative to meat in plenty of dishes, providing a kick of protein and rich earthy flavor. In Slow Food's historic home, in the north of Italy, lentils are a common dish during the cold winter, and often grace tables at New Year celebrations! Cheap, delicious and very nutritious, if you are still on the fence, get some lentils into your life!
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© Alberto Peroli
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#slowfood #slow #food #foodforchange #local #sustainability #environment #biodiversity #climatechange #terramadre #gastronomy #eatlocal #culture #organic #presidium #artisan #traditional #delicious #tasty #future #lentils #vegetables #veggies #vegetarian #lessmeat #meatfree #christmas #holidays #newyear

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